- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning throughout facility is needed. Shelving; inside of refrigeration units; etc. and other often overlooked areas need a deep clean to prevent potential cross contamination and maintain sanitary conditions. **Cleaning has begun but needs to be kept up to standards.**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughout facility need a thorough cleaning. Clean and maintain flooring in clean fashion to ensure sanitary conditions and limit potential pest control.**Flooring needs major repair throughout facility. Laminate area in cooking area has major sections missing. Tiles have coving tiles and floor tiles peeling/missing and or grout issues that are causing standing water issues. Floors must be smooth and easily cleanable to maintain sanitary conditions.**
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Most every wall needs some level detail cleaning. Clean thoroughly to maintain sanitary conditions.
- General Comments that relate to this Inspection
**The following was corrected:1) Dishwashing room wall repaired and sealed. New FRP and sheetrock and surfaces are smooth and cleanable.2) Exposed wood shelving was replaced.**Manager showed that new CFM test passed. Waiting on certificate. Must have prior to final sign off.**Manager has not provided scope of work for floor. Failure to complete flooring within 30 days will result in additional reinspection fees and/or suspension of permits.
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3/21/2016 | Routine Reinspection 3rd | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Exposed wood in kitchen (including shelving in disrepair) and dishwashing area must be sealed to allow for proper cleaning.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning throughout facility is needed. Shelving; inside of refrigeration units; etc. and other often overlooked areas need a deep clean to prevent potential corss contamination and maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughout facility need a thorough cleaning. Clean and maintain flooring in clean fashion to ensure sanitary conditions and limit potential pest control.Flooring needs major repair throughout facility. Laminate area in cooking area has majore sections missuing. Tiles have coving tiles and floor tiles peeling/missing and or grout issues that are causing standing water issues. Floors must be smooth and easily cleanable to maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Most every wall needs some level of detail cleaning. Clean thoroughly to maintain sanitary conditions.Walls in dishwashing area in need of major repair. Numerous penetrations and old sealed penetrations exist. Mold is building up around wall. FRP (and likely sheetrock behind it) is peeling away from wall in placed; such as where racking is hanging. All wall surfaces must be smooth and easily cleanable and sealed to allow for proper cleaning and prevent potential pest access.
- General Comments that relate to this Inspection
**Cleaning is underway as well as some construction repairs.The following has been corrected:1) Knife magnet clean2) Leak at pre rinse repaired. Other leaks being addressed3) Front hand sink hot water repaired.Facility has begun repairing frp behind dishwashing machine. Observed that some of the penetrations are not well caulked. All caulking must be fully sealed and cleanable.**Manager to email scope of work to inspector to review. Provided email address.**Work is being done after hours for wall but some plumbing work during work hours. Facility is on notice that failure to maintain hot water to hand sinks and/or dishwashing sinks will result in temporary suspension of permit to operate.**Score has improved due to correction of major items. However; cleaning work and general delayed maintenance work has a ways to go.
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2/4/2016 | Routine Reinspection 2nd | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Magnet that holds pizza slice server was covered and filthy. Clean and sanitize thoroughly to prevent potential cross contamination issues.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Exposed wood in kitchen (including shelving in disrepair) and dishwashing area must be sealed to allow for proper cleaning.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning throughout facility is needed. Shelving; inside of refrigeration units; etc. and other often overlooked areas needed a deep clean to prevent potential cross contamination and maintain sanitary conditions.
- [1] Installed; maintained
Leak observed on valve in pre rinse sink. Repair leak to prevent standing water issues.
- [4] Number; convenient; accessible; designed; installed
No hot water at front hand sink. Sink must have hot and cold running water for proper hand washing. Unit must be repaired within 48 hours. **Employees are to use hand sink in back until unit is repaired. As noted on last year's inspection; the location of this hand sink is extremely inaccessible; sandwiched behind an upright refrigeration unit. Unit should be moved to be more accessible.**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughtout facility need a thorough cleaning. Clean and maintain flooring in clean fashion to ensure sanitary conditions and limit potential pest control.Flooring needs major repair throughout the facility. Laminate in cooking area has major sections missing. Tiles have coving tiles and floor tiles peeling/missing and or grout issues that are causing standing water issues. Floors must be smooth and easily cleanable to maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Most every wall needs some level of detail cleaning. Clean thoroughly to maintain sanitary conditions.Walls in dishwashing area are in need of major repair. Numerous penetrations and old sealed penetrations exist. Mold is building up around wall. FRP (and likely sheetrock behind it) is peeling away from wall in places; such as where racking in hanging. All wall surfaces must be smooth and easily cleanable and sealed to allow for proper cleaning and prevent potential pest access.
- General Comments that relate to this Inspection
**Second CFPM Karen Hutchens was on duty; and original manager was not present. Manager indicated that 48 hour violation had not been corrected but that the plumber would be out the next day. When asked about the cleaning issues and if any progress had been made; manager indicated that she was unaware of what the cleaning issues even were. After further questioning; she found a hand written list and asked if that was the list. Inspector asked her to walk in through any cleaning that had been performed that last two days. After tiny segments of wall cleaning were indicated but mold and numerous cleaning issues still remained even in the areas indicated; inspector indicated that he would issue an identical report and charge a re-inspection fee as no progress had been made.**One item was removed - employee handling dirty item and then food as it was not observed during inspection and proper handwashing by employees was observed.**Reinspection fee to be charged.
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2/3/2016 | Routine Reinspection 1st | 89 |
- [5] Hands washed and cleaned; good hygienic practices
Employee observed handling filthy outside of first aid kit to get finger bandage and then going back to food handling. Hands must be washed and clean prior to handling any food. CRPM observed behavior without comment. **Corrected on site**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Magnet that holds pizza slice server was covered and filthy. Clean and sanitize thoroughly to prevent potential cross contamination issues.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Exposed wood in kitchen (including shelving in disrepair) and dishwashing area must be sealed to allow for proper cleaning.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning throughout facility is needed. Shelving; inside of refrigeration units; etc. and other often overlooked areas needed a deep clean to prevent potential cross contamination and maintain sanitary conditions.
- [1] Installed; maintained
Leak observed on valve in pre rinse sink. Repair leak to prevent standing water issues.
- [4] Number; convenient; accessible; designed; installed
No hot water at front hand sink. Sink must have hot and cold running water for proper hand washing. Unit must be repaired within 48 hours. **Employees are to use hand sink in back until unit is repaired. As noted on last year's inspection; the location of this hand sink is extremely inaccessible; sandwiched behind an upright refrigeration unit. Unit should be moved to be more accessible.**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughout facility need a thorough cleaning. Clean and maintain flooring in clean fashion to ensure sanitary conditions and limit potential pest control.Flooring needs major repair throughout the facility. Laminate area in cooking area has major sections missing. Tiles have coving tiles and floor tiles peeling/missing and or grout issues that are causing standing water issues. Floors must be smooth and easily cleanable to maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Most every wall needs some level of detail cleaning. Clean thoroughly to maintain sanitary conditions.Walls in dishwashing area are in need of major repair. Numerous penetrations and old sealed penetrations exist. Mold is building up around wall. FRP (and likely sheetrock behind it) is peeling away from wall in places; such as where racking is handing. All wall surfaces must be smooth and easily cleanable and sealed to allow for proper cleaning and prevent potential pest access.
- General Comments that relate to this Inspection
**Facility has some very large maintenance issues - some of which have existed since 2010 - that are leading to a general lack of cleanliness. These maintenance items need to be addressed in order to truly assess the procedural control and cleanliness needs in facility.General notes:Hand sinks stockedSanitizer dispenser and buckets @ 200ppm quatDish machine @ 100ppm chlorineRefrigeration all equipped with thermometers and @ 41F or belowMake up line units @ 41F- pep @ 40F-ham @ 40FWalk in @ 41F-sausage @ 39F-ham @ 40FTemperatures in general okNo raw productGarbage area ok**Additional CFM is Karen Hutchens; Servsafe 12896267; 10/17/20. No other employees are certified or have taken and failed exam this year.
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1/26/2016 | Routine Inspection 1st | 84 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor still needs to be repaired. Contact said they are getting quotes to have the floor repaired next week. In addition they are going to have the adjacent floor sink repaired to prevent overflow and future damage to the floor.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed some cleaning of the walls and floors in the facility; but not all walls have been cleaned. Especially behind the make-up tables and in this dishwaher room.
- General Comments that relate to this Inspection
In addition to the installed handsink; contact is having the drain under the make-up tables repaired Latch for the walk-in fridge has been repairedDishwasher 100 ppm ClObserved good handwashing by staff during inspection Handwash clean and stockedSanitizer bucket 200 ppm Quat Bathroom clean and stockedFridges <=41F
- General Comments that relate to this Inspection
All other violations have been correctedWalls have been cleanedDiscussed repairs of the floors sink and slow drain. Contact is contacting corporate for approval of repairs. Cold holding units have been cleaned Floors have been cleaned Walk-in fridge <=41FObserved good use of gloves with ready to eat food; pizza being stocked in the buffet
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9/21/2015 | Routine Reinspection 2nd | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
latch for the door is broken to walk-in fridge but contact said the part is on order.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to clean outside of Pepsi fridges
- [4] Number; convenient; accessible; designed; installed
Contact said the floor drain where the origianl handsink was plumbed is not working. There is plumbing for a handsink across from the dishwasher so there iwll be a handsink in the line of sight of the dough room/dishwehre and for the front assembly line. Contact is granted a 48 hours extension to install another handsink. Handsink was only being used as a handsink and contact said he will address sanitizer levels and cleaning with staff.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
Floors: 10/4/2015Allother violations besides floors/handisnks: 9/11/201548 hr: handsink or a reinspectin fee will be assessed and permit may be suspended.
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9/9/2015 | Routine Reinspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Latch on walk-in fridge door is not working. Need to repair to ensure door is closing to maintain proper internal temperature and prevent access by vermin;
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Wiping clothes: clean; use restricted
Sanitizer solution in bucket was <200 ppm Quat. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - Corrected on site.
- [4] Number; convenient; accessible; designed; installed
Handsink near the front entrance of kitchen was blocked and is not working. It is also sandwiched next to the wall and a large reach-in fridge behind where the door swings open; this orientation is not functional. Need to relocate handsink so it is next to the make-up tables and the reach-in fridge is to the left of the handsink. Handsink needs to be repaired and must be stocked with handtowels and soap.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in the facility are dirty; especially under the make-up tables; the dishwasher; dough table and Pepsi fridges. Clean and degrease thoroughly to prevent vermin attraction and maintain sanitary conditions. Floor tiles in front of the dishwasher; especially around the floor drain; are devoid of grout and water was observed pooling; Need to repair floor so the tiles are secured and grout is replaced to prevent pooling water and facilitate proper cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls throughout the facility have accumulated grease and food matter. Need to deep clean and degrease all walls; especially those behind the oven; dishwasher; behind make-up tables and in small room where dirty linen bag is stored.
- General Comments that relate to this Inspection
Staff was unable to verbalize how to test dishwasher and the proper concentration of sanitizer. Staff was unable to verbalize how to test sanitizer; how often sanitizer buckets should be changed and the proper sanitizer levels. Reviewed contact time of the Quat sanitizer for use on tables and other surfaces. It is very apparent that CFPM is not properly educating or training staff about how to use dishwasher and proper sanitization in the facility. Dishwasher 50 ppm ClHandsink is clean and stocked; but staff was using handsink to clean oil/vinegar dispensers. Ensure staff are only using handsink for handwashing and no other purpose to prevent cross contamination. Bathrooms clean and stockedReviewed proper glove use with handwashing Highly recommend closing the top covers on the make-up tables when business is slow to reduce load on compressor and maintain a proper cold holding temperature.Food storage good; food items coveredMeat slicer clean If Linda is no longer working at this facility; her Washoe County CFPM certificate must be removed from displayReviewed no bare hand contact with ready to eat food Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/4/2015 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Cutting boards very dirty. Replace cutting boards to ensure safety of food prepared on cutting boards.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Notes-Hand sink properly stockd and used.-Walk-In 32F.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth buckets sanitizer at 300 ppm quat.-Reach-In 32F.-Reach-In 39F.-Reach-In 36F.-Reach-In 34F.-Cold holding-Meats 38-40F.-Hot Holding-Pizzas 142-175F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathrooms properly stocked.
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10/13/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Latch on hot holding unit needs to be repaired so that door stays closed and the unit can maintain proper heat levels. Unit not being used until latch is repaired.
- General Comments that relate to this Inspection
Notes-Dish washer sanitizer at 100 ppm chlorine.-Assistant manager registered as CFPM. Manager will go down on Wednesday to get registered.-Once latch is repairted on hot holding unit make sure it is holding at proper temperature levels before using.
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10/21/2013 | Routine Reinspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Manager and assistant manager have completed Serv Safe training; but are not registered with Washoe County. 30 days to register with Washoe County as CFPM's (11/18/2013).
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Latch on hot holding units needs to be repaired so that the door stays closed and the unit can maintain proper heat levels.
- General Comments that relate to this Inspection
NotesFacility contact company that maintains dish washer and they are sending out a rep first thing tomorrow to fix the problem.-Hand sinks properly stocked and used.-Reach-In 32F.-Reach-In 20F.-Reach-In 39F.-Reach-In 38F.-Reach-In 40F.-Cold holding-Pepperoni 39F.-Salmi 39F.-Ham 39F.-Sausage 38F.-Chicken 39F.-Hot holding-Pizza on buffet 145-163F.-All lights properly shielded.-All items stored at least 6" off the ground.
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10/17/2013 | Routine Inspection 1st | 92 |
- [3] CFPM or person in charge present; certificates posted as required
130) TBD- Has serv safe need to bring to county health with instructor/length and certificate and pay $32 to obtain County CFPM. 14 days
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. 7 days
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store ok; it is old and starting to show; tile floor is holding but grout should be cleaned and missing grout in places.2) Back walk in at 38 degree F all product properly stored.3) Handsink ok4) Prep line refers at 38-40 degree F all product properly stored.5) Thermometers and test strips available6) Dishwasher was being serviced at time and checked at 100 ppm.7) Restroom ok8) Mop and dry storage ok9) Make sure to soak soda nozzles nightly10) Pest control and sick policy in place stressed for noro virus and handwashing. Ok to operate.
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10/23/2012 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Soda machine needs to be cleaned and cleaned nightly to prevent the attraction of vermin.
- [1] Installed; maintained
Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Pay special attention to pizza prep area and behind equipment especially dishwasher.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Pay special attention to pizza prep area and behind equipment especially dishwasher.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Main refer at 38 degree F all product properly stored and labelled.2) Thermometers and test strips available.3) All handsinks stocked hot water.4) Mop sink/Trash/Restrooms ok5) Pizza prep station at 37 degree F all product properly stored and labelled; onions 38; tomatoe 40; sausage 39 all degree F.
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11/9/2011 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gaskets on under counter refrigeration units that are connected to the walk in are in need of replacement. Their condition is causing slightly elevated temperatures (about 45F) in that area of reach in. Further back in the walk in; temps are ok. All product must be removed from this section.
- [1] Non-food contact surfaces of equipment and utensils clean
Kitchen still needs cleaning. Almost nothing has been completed from original inspection. See notes for few items completed. Almost every surface has either food; grease; or dust build up onit. Specific areas observed - Inside of walk in door; keyboards for order entry (should be cleaned daily at least); inside of sauce make up unit; cardboard where pizza pans are placed (carboard should be changed at least daily); handles of equipment; etc. Store must be maintained in a clean and sanitary manner to prevent potential contamination of food products.
- [1] Installed; maintained
Hand sink drain leaking. Repair leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need to be regrouted in dishwasher room. Large gaps in grouting is leading to accumulation of food de bris and grease on floor that cannot be adequately cleaned.Large area of linoleum is missing between kitchen area and soda room. Linoleum must be replaced to allow for proper leaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Large area of wall behind shelf in kitchen area is exposed sheet rock. The wall should be sealed to for proper cleaning.Several holes in dough room walls. These need to be repaired and sealed to provide a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
**Very little was done since original inspection. Some cleaning appears to have been done on shelving; handles of employee lockers and paper towel dispensers. A few holes were filled in dough room; but not sealed properly. No action has been taken on construction items; including discussion with area managers. Provided card to manager and requested that he have area manager call to discuss.Osides has servsafe. Reviewed need to register with Washoe County by 2/14/2011.**Recommend setting up a cleaning and maintenance schedule to prevent build up in kitchen.
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12/28/2010 | Routine Reinspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knife magnet very dirty; with clean knives stored on it. Clean knife magnet and store clean knives on it only to prevent potential contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gaskets on under counter refrigeration units that are connected to the walk in are need of replacement. Their condition is causing slightly elevated temperatures (about 45F) in that area of the reach in. Further in the walk in; temps are ok.
- [1] Non-food contact surfaces of equipment and utensils clean
Kitchen needs thorough cleaning. Almost every surface has either food; grease; or dust build up on it. Specific areas observed - shelving above make up unit; inside of walk in door; keyboard for order enter; ticket machines; inside of sauce make up unit; paper towel dispensers; cardboard where pizza pans are placed; shelving inside make up units; handles of employee lockers; etc. Store needs to be maintained in a clean and sanitary manner to prevent potential contamination of food products.
- [1] Installed; maintained
Leakin hand sink drain in dishwashing area. Repair leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need to be regrouted in dishwasher room. Large gaps in grouting is leading to accumulation of food debris and grease on floor that cannot be adequately cleaned.Large area of linoleum is missing between kitchen area and soda room. Linoleum must be replaced to allow for proper cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Large area of wall behind shelf in kitchen area is exposed sheet rock. The wall should be sealed to all for proper cleaning.Several holes in dough room walls. These need to be repaired and sealed to provide a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration ok - 40F or belowWalk in @ 40FMake up units @ 39-40F-pep - 39F-sauce - 43Dishwasher @ 50 ppm chlorineTest strips on siteGarbage area cleanSilverware stored correctlyTongs in salad bar okNo raw product**Recommend setting up a cleaning and maintenance schedule to prevent build up in kitchen.**Manager has ServSafe but is not registered with Washoe County. Osides needs to register within 60 days.
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12/14/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All lights shieldedDrain obstruction has been removed
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7/10/2009 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Slow draining mop sink. Plumber previously contacted to clear obstruction. Obstruction must be cleared within 14 days to ensure proper draining of mop sink.
- [1] Lighting provided as required; fixtures shielded
Some bulbs throughout facility do not have shields. Ensure all bulbs are shielded or are using shatter proof or coated bulbs within 14 days.
- General Comments that relate to this Inspection
Handsinks properly stockedReachins 38F; 40FPrecooked sausage 40FWalk in 40FDishwasher ~50-100 ppm chlorineFacility uses videos to train new employees on handwashingMaster cleaning schedule posted and is being utilized
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7/7/2009 | Routine Inspection 1st | 98 |
- [4] Facilities to maintain product temperature
Make-up refrigeration unit not functioning. Facility using bottom of unit for dry storage and utilizing top for storage of potentially hazardous foods with ice bath. Repair or replace unit so that mechanical refrigeration is functional. In the mean time; try to limit potentially hazardous foods stored in this manner. Keep product levels low and submerged in ice. Found product to be between 40 degrees F and 52 degrees F. Facility returned out of temp product to walk-in.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor (near entrance to back room) badly damaged and in disrepair. Replace flooring so that it is smooth and easily cleanable.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedMake-up unit at 40 degrees FSalami at 39 degrees F; pepperoni at 40 degrees FWalk-in cooler at 38 degrees FCanadian bacon at 39 degrees F; salami at 38 degrees FDishwasher sanitizing at 200 ppm quat. Ensure employees check sanitizer concentrations every shift.Discussed importance of handwashing/employee hygiene and health policies.Ensure employees are cleaning hard to reach areas of floors; under equipment; etc on a routine basis.Nathaniel Sparks (Brandon) has completed the CFPM course; but needs to register with WCHD. Do so by 12/8/08
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12/1/2008 | Routine Inspection 1st | 95 |
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